Poppy Seed Cake

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 75 g sugar
• 350 g poppy seeds (ground)
• 125 g sugar
• 40 g Butter
• 500 ml milk
• lemons
• 50 g Raisins
• 50 g finely chopped almonds
• 150 g powdered sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Sift the flour onto a work surface, mix in the salt and press a well into the center. Cut the cold butter into small pieces and distribute around the well; add the egg to the center, sprinkle sugar over it and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Bring milk, poppy seeds, sugar, butter and lemon zest to a boil in a pot and simmer for about 10 minutes, then stir in raisins and almonds.

3. 3.

   Roll out two-thirds of the shortcrust dough on a floured surface not too thin and line the bottom and rim of a greased springform pan with it.

4. 4.

   Spread the cooled poppy seed filling over the dough base.

5. 5.

   Roll out the remaining dough to fit the size of the springform pan, place it as a lid over the filling and press the edges together so the filling is well sealed.

6. 6.

   Bake on the middle rack in a preheated oven at 200°C for about 50 minutes. Remove, let cool slightly, release from the springform and set on a cooling rack.

7. 7.

   For the glaze whisk powdered sugar with lemon juice until smooth and drizzle over the hot cake while still warm.